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Ingredients
4 whole pigeons, cleaned
chopped pigeon livers - if you’re able to reserve them
1/2 cup butter
1/2 cup Greek Kefalotiri, in small chunks
1/2 cup rice
1/4 cup walnuts, coarsely chopped
1/4 cup raisins
1 small onion, chopped
salt & pepper
2 lemons
Par boil the rice in salt water for 10 minutes and drain. In
a skillet, heat the butter and fry the onions with the
livers. Add the rice, salt & pepper, walnuts, raisins, and
cheese. Toss it all together, mixing well.
Remove the
stuffing from the heat and set it aside. Take your pigeons and
salt & pepper them and squeeze lemon juice on them - inside
and out. Stuff the pigeons with the rice mixture and sew the
cavity closed. Arrange them in a pan and drizzle them with
olive oil. Pour 1 cup of chicken broth into the pan then
cover it and bake for 1 hour or until done. Remove the foil
for the final 10 minutes so they brown.
Susie's
Note: Any poultry can be substituted for the pigeons, but
I think that the stuffing tastes exceptional when it's used
with game birds. If you manage to get fresh birds, see
Cleaning game birds in the Kitchen Techniques section. |
